• Finely chop garlic. Reserve some juice from pineapple slices (2 tsp for 2 people / 1 tbs for 4 people), then drain pineapple. Drain the sweetcorn. • Slice chicken tenderloins, lengthways, into 2cm-thick strips. • In a medium bowl, combine garlic, mild Caribbean jerk seasoning, the salt and a drizzle of olive oil. Season with pepper. Add chicken, tossing to coat. Little cooks: Help combine the ingredients for the marinade, and toss the chicken in the marinade to coat!

• Heat a large frying pan over high heat. Cook pineapple and corn, tossing, until browned, 3 minutes. • Transfer charred pineapple to a chopping board, then roughly chop. • In a second medium bowl, combine pineapple, corn, reserved pineapple juice and a drizzle of vinegar. Season to taste. TIP: Cover the pan with a lid if the corn kernels are "popping" "out.

• Return frying pan to medium-high heat with a drizzle of olive oil. When oil is hot, cook chicken until browned and cooked through, 3-4 minutes each side. • When chicken is ready, microwave mini flour tortillas on a plate in 10 second bursts until warmed through. TIP: If your pan is getting crowded, cook chicken in batches for the best results! TIP: Chicken is cooked through when it's no longer pink inside.

• Fill tortillas with deluxe salad mix, Caribbean-spiced chicken and pineapple and corn salsa. • Drizzle with garlic aioli to serve. Enjoy! Little cooks: Take the lead and help build the tacos!